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Mini Iced Lemon Pound Cake Loaves

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 3 mini loaves 1x

Scale

Ingredients

  • 1/2 cup coconut oil (in liquid form)
  • 1 1/4 cup sugar
  • 3 eggs
  • 1/3 cup lemon Greek yogurt (5.3 ounce carton)
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

For the Icing

  • 1 cup powdered sugar
  • 2 teaspoons fresh lemon juice
  • 12 tablespoons milk

Instructions

  1. Preheat oven to 325 degrees.
  2. In the bowl of an electric mixer, cream together coconut oil and sugar on medium speed. Add eggs one at a time, mixing on low speed in between.
  3. Add yogurt, lemon zest, and lemon juice and mix.
  4. In a separate bowl, whisk together flour, salt, baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not over mix.
  5. Divide the batter evenly between three greased mini loaf pans.
  6. Bake for about 40 minutes, checking for doneness by inserting a toothpick into the center of the loaf. The toothpick should come out with a few crumbs attached but no wet batter.
  7. Remove the pound cake loaves from oven and let the cool in the pan for 10 minutes. Then remove loaves from the baking pans, and allow to cool on a wire rack while you make the icing.
  8. Whisk the icing together until smooth, adding just enough milk to bring it together. You want it to be almost as thick as toothpaste. Spread it over the slightly warm loaves and allow it to drip over the sides. The icing will harden within 10 minutes.

Notes

Adapted from Myrecipes.com


Nutrition

  • Serving Size: 1 Mini Loaf
  • Calories: 1115
  • Sugar: 122g
  • Sodium: 544mg
  • Fat: 42g
  • Saturated Fat: 32g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 172g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 187mg